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Ever wondered how top chefs become global sensations?

It’s not just culinary skills—it’s powerful personal branding! This video explores how chefs can use social media to tell their unique stories, expand their professional opportunities, and reach worldwide audiences. You'll discover practical strategies, inspiring examples (like Gordon Ramsay, Salt Bae, and Alison Roman), and proven tips for building your own influential culinary brand. Your next career breakthrough starts right here—hit play and start cooking up your influence today!

🔪 Quick Tips Included:
Finding your unique culinary voice
Using social media to amplify your brand
Crafting stories that connect globally

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Take a Deep Dive into how Chef David went from Shy Home Cook to Six-Figure Sensation: David’s Delicious Digital Journey

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This recipe delivers a rich, flavorful ragu that's perfect for a cozy night in. The slow cooker does most of the work, allowing the beef to become incredibly tender and the flavors to meld beautifully.

Ingredients:

For the Ragu:
2 lbs beef chuck roast, cut into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
1 cup dry red wine (like Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 cup beef broth
For Serving:
1 pound noodles (pappardelle, tagliatelle, or rigatoni are excellent choices)
Freshly grated Parmesan cheese (for serving)
Fresh parsley, chopped (for serving)
Instructions:

Sear the Beef: Season the beef cubes with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the skillet and set aside.
Sauté Vegetables: Add the onion, carrots, and celery to the same skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Add Ingredients: Pour in the red wine and scrape the bottom of the skillet to loosen any browned bits. Stir in the crushed tomatoes, diced tomatoes, tomato paste, bay leaves, oregano, thyme, red pepper flakes (if using), and beef broth.
Slow Cook: Transfer the seared beef and the sauce mixture to a slow cooker. Stir to combine. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily.
Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce and stir to combine. Remove the bay leaves. If the sauce seems too thin, you can cook it on high without a lid for 20-30 min to thicken it.
Cook the Noodles: About 20 minutes before serving, cook the noodles according to the package directions until al dente. Drain the noodles, reserving about 1 cup of the pasta water.
Combine and Serve: Add the cooked noodles to the ragu and toss to coat. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
Garnish and Serve: Serve the beef ragu over the noodles, topped with freshly grated Parmesan cheese and chopped parsley.
Tips and Variations:

For a deeper flavor, you can add a few dashes of Worcestershire sauce or a splash of balsamic vinegar to the ragu during the last hour of cooking.
You can substitute other cuts of beef, such as short ribs or brisket, for the chuck roast.
For a richer ragu, you can add a small amount of heavy cream or butter at the end of cooking.
Feel free to add other vegetables, such as mushrooms or bell peppers, to the ragu.
If you'd like it to thicken quicker after shredding the meat, after shredding return the meat to the sauce, and mix 2 tablespoons of cornstarch with 1/4th cup of water, then mix that into the ragu. cook on high, stirring occasionally, until the sauce thickens.

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Recipe: One-Pot Red Lentil Pasta

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

1 tablespoon olive oil
1 small onion, chopped  
3 cloves garlic, minced  
½ teaspoon red pepper flakes (optional)  
½ teaspoon dried oregano  
8.8 ounces red lentil pasta (such as Barilla)  
2 cups vegetable broth  
1 cup marinara sauce  
1 (14.5-ounce) can diced fire-roasted tomatoes  
1 cup baby spinach  
Optional toppings: 2 tablespoons plant-based cream cheese, 2 tablespoons chopped Marcona almonds  
Instructions:

Sauté: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, red pepper flakes (if using), and oregano; cook for 1 minute more.
Combine: Add the pasta, broth, marinara sauce, and fire-roasted tomatoes to the pot. Stir well.
Simmer: Bring to a boil, then reduce heat and simmer, covered, for about 10-12 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking.
Wilt: Stir in the spinach and cook for 1 minute more, or until wilted.
Serve: If desired, stir in plant-based cream cheese and top with chopped almonds. Serve immediately.
This recipe is a quick and easy way to make a healthy and flavorful pasta dish. The red lentils add protein and fiber, and the vegetables provide essential nutrients. You can customize it with your favorite toppings, such as grated Parmesan cheese, fresh basil, or a drizzle of olive oil.

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Recipe: Bananas Foster Pie with Graham Cracker Crust

Yields: One 9-inch pie
Prep time: 20 minutes
Cook time: 15-20 minutes
Chill time: At least 4 hours

Ingredients:

For the crust:

1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
⅓ cup packed light brown sugar
4 tablespoons unsalted butter, melted
For the filling:

3 large ripe bananas, sliced  
14 ounces (1 can) sweetened condensed milk
¼ cup butter  
¼ cup brown sugar
2 tablespoons dark rum  
1 teaspoon vanilla extract  
½ teaspoon ground cinnamon
For the topping:

1 cup heavy cream, cold
2 tablespoons powdered sugar
Instructions:

Make the crust:

Preheat oven to 350°F (175°C).
Combine the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Stir with a fork, then use your hands to ensure the mixture is well combined.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. The crust should be about ¼-inch thick.
Bake for 10 minutes, or until lightly browned. Let cool completely.
Make the filling:

In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until melted, stirring constantly.
Carefully pour in the rum (it may flame up). Stir in the vanilla and cinnamon.
Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens.
Pour the sauce into the cooled crust and arrange the banana slices over the top.
Make the topping:

In a large bowl with a mixer on medium speed, beat the heavy cream and powdered sugar until soft peaks form.
Spread the whipped cream over the banana slices.
Chill and serve:

Refrigerate for at least 4 hours before serving.
This recipe combines the classic flavors of Bananas Foster with a creamy filling and a crunchy graham cracker crust. The rum adds a subtle warmth, and the whipped cream provides a light and airy finish. Enjoy!

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Recipe: Hand-Rolled Red Velvet Donuts

Yields: About 12 donuts
Prep time: 30 minutes
Cook time: 10-12 minutes

Ingredients:

2 ¼ teaspoons active dry yeast  
½ cup warm water (105-115°F)  
1 teaspoon sugar  
5 cups all-purpose flour  
¼ cup unsweetened cocoa powder (Dutch-processed preferred)  
⅛ teaspoon salt  
¼ cup granulated sugar  
2 large eggs, room temperature  
1 teaspoon pure vanilla extract  
½ cup buttermilk  
3 tablespoons unsalted butter, melted and cooled  
Red food coloring (gel or liquid)  
Oil for frying
Cream Cheese Glaze:

4 tablespoons unsalted butter, softened  
2 cups powdered sugar, sifted  
⅛ teaspoon salt  
4 ounces cream cheese, softened  
1 teaspoon pure vanilla extract  
2-6 tablespoons milk  
Instructions:

Activate yeast: In a large bowl, dissolve yeast in warm water with 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
Combine ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Add the dry ingredients to the yeast mixture along with sugar, eggs, vanilla, buttermilk, and melted butter. Mix until a soft dough forms.
Knead: Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add red food coloring gradually while kneading until desired color is achieved.
Rise: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Shape: Punch down dough and roll out to ½ inch thickness. Use a 3-inch biscuit cutter or donut cutter to cut out donuts.
Proof: Place donuts on a baking sheet lined with parchment paper. Cover and let rise for 30 minutes.
Fry: Heat 2 inches of oil in a large pot to 350°F. Fry donuts in batches for 1-2 minutes per side, until golden brown.
Glaze: While donuts cool, make the glaze. Beat butter, powdered sugar, and salt until light and fluffy. Beat in cream cheese and vanilla. Add milk until desired consistency is reached. Dip donuts in glaze and let set.
These red velvet donuts are best enjoyed fresh. The hand-rolled method gives them a slightly rustic look and a tender texture. Enjoy!

KAMChefs is short for Kitchens Around Me. @KAMChefs, we celebrate chef influencers and their contributions to the culinary world.

@KAMChefs Shorts is where culinary passion meets creativity! Join our talented chefs from around the world as they share their signature recipes and cooking techniques in bite-sized, engaging videos. From Isabel’s traditional Enchiladas Verdes to Kenji’s masterful sushi creations, each short showcases the unique flavors and rich traditions of their cuisine. Our mission is to connect you with the heart of home-cooked meals and inspire your culinary journey. Subscribe now to explore diverse recipes, learn from the best, and savor the art of cooking with @KAMChefs

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Recipe: Coconut Chai Iced Tea

Yields: 1 serving
Prep time: 5 minutes
Chill time: 30 minutes (optional)

Ingredients:

1 cup brewed chai tea, chilled  
½ cup coconut milk  
2 tablespoons sweetener (agave, honey, or sugar)  
1 tablespoon shredded coconut  
Ice cubes
Instructions:

Prepare the tea: Brew chai tea according to package instructions. Allow to cool completely or chill in the refrigerator for 30 minutes.
Sweeten: In a shaker or glass, combine the chilled chai tea with your preferred sweetener. Stir until dissolved.
Add coconut milk: Add the coconut milk and stir gently.
Layer and serve: Place shredded coconut in the bottom of a serving glass. Fill the glass with ice cubes. Pour the tea mixture over the ice.
This recipe provides a refreshing and flavorful iced tea with a hint of coconut. The shredded coconut adds a nice texture and visual appeal. You can adjust the sweetness to your liking, and you can also add other spices like cinnamon or cardamom to the tea while it's brewing.

Welcome to @KAMChefs Shorts, where culinary passion meets creativity! Join our talented chefs from around the world as they share their signature recipes and cooking techniques in bite-sized, engaging videos. From Isabel’s traditional Enchiladas Verdes to Kenji’s masterful sushi creations, each short showcases the unique flavors and rich traditions of their cuisine. Our mission is to connect you with the heart of home-cooked meals and inspire your culinary journey. Subscribe now to explore diverse recipes, learn from the best, and savor the art of cooking with @KAMChefs!

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Folding bread dough is a crucial step in developing gluten strength and structure, especially for wetter doughs. Here's a breakdown of how to do it properly:

By mastering the art of folding, you'll be well on your way to baking beautiful and delicious bread with a perfect texture and crumb.

Types of Folds:

Bowl Folds: Best for wetter doughs. With wet hands, gently stretch a section of dough upwards in the bowl, then fold it over the top. Rotate the bowl and repeat until you've done a full rotation.

Coil Folds: Also good for wetter doughs. Reach under the dough and gently stretch the middle upwards, then roll it forward off your hands, allowing it to fold over itself. Rotate and repeat.

Countertop Folds (Stretch and Fold): Suitable for various doughs. Turn dough out onto a lightly floured surface, stretch it into a rectangle, and fold like a letter (top to middle, bottom to top, right to middle, left to right).
When to Fold:

During bulk fermentation: Fold the dough at regular intervals (e.g., every 30-45 minutes) during the first hour or two of bulk fermentation.

Frequency: The number of folds depends on the dough's hydration and the desired strength. Wetter doughs may need more folds.
Gentleness: Be gentle with each fold, especially as the dough rises and becomes more airy.

Benefits of Folding:

Strengthens gluten: Folding helps develop the gluten network, making the dough more extensible and able to hold gas produced by the yeast.
Improves structure: It creates layers in the dough, resulting in a more open and airy crumb.
Evenly distributes ingredients: Folding helps distribute ingredients like yeast and salt evenly throughout the dough.
Develops flavor: It helps develop flavor by encouraging fermentation.
Important Notes:

Wet your hands: Use wet hands to prevent the dough from sticking.
Don't over-flour: Use minimal flour when folding on the countertop to avoid a dry dough.
Observe the dough: Pay attention to the dough's feel and adjust folding frequency and intensity accordingly.

Welcome to @KAMChefs Shorts, where culinary passion meets creativity! Join our talented chefs from around the world as they share their signature recipes and cooking techniques in bite-sized, engaging videos. From Isabel’s traditional Enchiladas Verdes to Kenji’s masterful sushi creations, each short showcases the unique flavors and rich traditions of their cuisine. Our mission is to connect you with the heart of home-cooked meals and inspire your culinary journey. Subscribe now to explore diverse recipes, learn from the best, and savor the art of cooking with @KAMChefs!

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Recipe: Mozzarella and Tomato Platter

Yields: 4 servings
Prep time: 15 minutes

Ingredients:

3-4 large tomatoes, sliced  
1 pound fresh mozzarella, sliced  
24 fresh basil leaves  
1-2 tablespoons balsamic glaze  
Olive oil, for drizzling  
Flaky sea salt and freshly ground black pepper, to taste  
Instructions:

Arrange: On a large platter, arrange the tomato and mozzarella slices in an alternating pattern .  
Garnish: Tuck fresh basil leaves between the tomato and mozzarella slices .  
Season: Sprinkle with flaky sea salt and freshly ground black pepper .  
Drizzle: Drizzle with olive oil and balsamic glaze .  
Serve: Serve immediately.
This simple and refreshing platter is perfect for a summer appetizer or light lunch. The combination of juicy tomatoes, creamy mozzarella, and fragrant basil is a classic for a reason. Enjoy!


Welcome to @KAMChefs Shorts, where culinary passion meets creativity! Join our talented chefs from around the world as they share their signature recipes and cooking techniques in bite-sized, engaging videos. From Isabel’s traditional Enchiladas Verdes to Kenji’s masterful sushi creations, each short showcases the unique flavors and rich traditions of their cuisine. Our mission is to connect you with the heart of home-cooked meals and inspire your culinary journey. Subscribe now to explore diverse recipes, learn from the best, and savor the art of cooking with @KAMChefs!

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